Tuesday, October 19, 2010

Orange Souffle'

Makes 2-3


3 tablespoons butter
3 tablespoons sugar
2 teaspoons flour
1/4 cup milk
2 tablespoons orange liqueur, such as Grand Marnier (I used 2tsp of sugar dissolved in 2tbsp of fresh orange juice)
1 tablespoon
grated orange zest
2 egg yolks
2 egg whites

pinch salt
pinch cream of tartar


Heat oven to 375° F. Grease one 16-ounce or two 8-ounce ramekins with 1 tablespoon of butter. Coat with 1 tablespoon sugar, then tap out the excess. Set aside.
Melt the remaining butter in a large saucepan over medium heat and whisk in the flour. Blend in the milk and cook, stirring constantly, until the sauce boils, 1 minute. Remove from heat. Blend in the liqueur and zest. Whisk in the egg yolks one at a time. Set aside. (Recipe can be made to this point up to 1 day ahead. Cover and refrigerate.) 

Beat the egg whites, salt, cream of tartar, and remaining 2 tablespoons of sugar until stiff (but not dry) peaks form.

Pour the sauce into the whites; gently fold together. Spoon into ramekins.
Bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones.
Serve immediately. 

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